Rosemary and Garlic Roast Beef
I wish you could smell this through the screen…
The holiday season is in full swing. Before you know it, your kitchen will be pumping out glorious platters of food and your dining room will be bustling with friends and family from near and far.
A great dish to serve at your holiday party is this Rosemary and Garlic Roast Beef. Tim and I had it for Thanksgiving since we had the turkey I made for the blog a few days before T-day and I know we’ll be having turkey for Christmas. So it was a great way to spice things up a bit.
The roast did not disappoint! Juicy, garlicky, fragrant and incredibly mouthwatering. And the leftovers made the most amazing sandwiches. ?
Oh, and the mushrooms sautéed in butter and smothered in the roast sauce? PERFECTION! ❤️ I must confess I’m usually not that much into mushrooms. But this dish may have changed that for me! I am now craving mushrooms. How is that even possible? I wish I could go back in time and talk to my 15 year old self, picking the mushrooms off her plate and pushing them to the side. “Hey, girl! That’s ok. One day you will love those slimy things!” (Provided they are sautéed in a bunch of butter, of course.)
So yeah, a flavorful meat dish, crusted with garlic and rosemary and roasted to perfection, plus delicious sauce, plus buttery mushrooms swimming in that sauce equals the reason why your friends will keep asking you to host dinner parties over and over again.
There is no doubt your Christmas party will be way more fabulous if you serve an elegant dish like this. But what about the drinks? Let’s not – never! – forget the drinks!
To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.
I paired our roast with a lovely Rioja Reserva. It was delicious and I am not ashamed to admit the bottle was gone fairly quickly… Oops! We don’t usually drink that much, but when the wine is good there is no chance I’m letting it go to waste.
Rioja’s Reserva and Gran Reserva wines are made from the best vintages and are aged in the bottles by the winemakers before release so you don’t have to. Aged at least three years, and usually longer, before release, these wines have refined character.
A seductive glass of a Reserva Rioja wine is a perfect blend of soft fruits, leathery undertones, and subtle black pepper spice. Reservas offer notes of dark fruits like plums and dried cherries. These wines are ideal with tender, slow roasted game meats and flavorful, hearty beef dishes. The fruits and cracked pepper hints of the wine are a perfect match with the herbal rosemary and garlic that becomes caramelized with this roast as it cooks. Its earthier tones are also a delicious fit with the mushroom and pan glaze that this holiday star is served with.
I also gotta say that this dish is super easy and quick to make and requires minimum prep.
Seriously, when was the last time you hosted a dinner party and still had time to do your make up and hair? I’m usually still in my sweatpants, with my hair looking like a bird’s nest, when the door bell start ringing. Ugh, so stressful! Then I have to rely on Tim to entertain people – not his best trait, I must say – while I hide in the bathroom, trying to look like a decent human being.
With dishes like that, though? You will look like Gisele Bundchen while serving a dish that will leave your guests thinking you’re some sort of Martha Stewart!
You might even have time to open a bottle of Rioja Reserva wines to enjoy while waiting for your friends.
Cheers! 🥂
Rosemary and Garlic Roast Beef
Ingredients
- 3 pounds boneless Rib Eye roast
- ¼ cup chopped fresh rosemary (or other favorite herbs)
- ¼ cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 4 cups a variety of mushrooms, sliced to about the same size
- 1 cup beef (or chicken) stock
Equipment
Instructions
- Preheat oven to 350ºF.
- Tie the roast and season generously with salt and pepper.
- Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine, creating a paste. Reserve.
- In a cast iron skillet, over medium heat, heat the vegetable oil and, once smoking hot, sear all sides of the meat, about 5-8 minutes.
- Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
- Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)
- While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
- Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
- Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
- Garnish serving platter with fresh rosemary if desired.
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136 Comments on “Rosemary and Garlic Roast Beef”
This looks so delicious! Totally bookmarked it to try before the end of the year! Yum!
This recipe and THAT WINE look amazing! I love finding new wines to try, this is definitely going on my list!
This recipe looks so delicious! Hi, I’m Anita visiting from Foodie FriDIY.
Hi Anita! Thanks for stopping by! :)
How long would I cook a 6 lb rib eye roast
Probably about 2.5 to 3 hours. FOR SURE, use a quick read thermometer and follow the guidelines of internal temperatures for rare, medium rare, etc, as described in the original recipe above. Cooking beef is not a matter of time, but internal temperatures. Be sure to let the meat rest before slicing when it reaches desired temp and is removed from the oven.
I’m going to make this tonight, it looks amazing and I can’t wait to try it!
I know the main point of this recipe is the beef BUT….mushrooms sauteed in butter?! Yes please! Okay fine I’ll have both :)
Just made this recipe tonight. We’re into about 90 minutes and haven’t yet reached 130 internal temp. There’s no way a three-pound roast can be done in a half hour at 350. Did you mean 30 minutes per pound? I don’tcook roasts much, so I sort of shrugged and gave it a try. Not a chance …
Doing the same thing. 3 lb roast at 1 hour still raw in the center. Something isnt right about the cook time. And this roast was cut and tied by the butcher too..:(
I thought that was odd too. Was planning to make this for Easter and need to time everything to make it to the table with everything else. Thanks for confirming. Mona, how was the roast once it was cooked?
Cooking time should be okay. The recipe is for a 3 pound roast
Yeah this recipe is at least an hour and half cook.time at 350 for a 3 pound roast. But once it was done it was really yummy. I did add a bit of tyme and a tiny bit of sage to the garlic rosemary mixture and it was awesome.
What should I use if I don’t have a cast iron skillet?
Hi McCaela! If you don’t have a cast iron skillet, any oven proof baking dish will do! :)
Hi , do u cover and bake in the oven or keep it open ??
Olivia, Would you mind confirming your cooking time? I’m using this recipe for a pretty important event and want to make sure I cook it correctly. Thank you!
Hi Alison, I just updated the post with the correct cooking times. I made a rib eye roast this weekend and it was perfect after cooking for 1.5 hours at 350F degrees. But I would get a meat thermometer and rely on the temperature, as it provides better accuracy. I hope that helps! :)
The timing was perfect for my roast – actually, it was a little more than MR at 1 hour. Just one question, should I cover the roast? I made it and although it came out SUPER DELICIOUS!!! the gravy on the bottom of the cast iron skillet was a little dark and had a little of a burnt taste. I had to scoop out the garlic that was real dark. I was wondering if covering with foil would eliminate that.
Thanks for your advice and for this insanely delicious recipe!!!
Hi Christine! I’m glad you liked it. Maybe next time try covering it with foil as soon as you notice it is getting brown, or having the foil from the beginning and removing it at the end so the roast can get some color! :) I hope that helps! Best, Olivia
Can this be done in a crock pot?
Hi Katrina, I’ve never tried to make a rib eye roast in a crockpot, only pot roasts or other less expensive meat dishes that have liquid. However, I’ve heard that some people cook whole chickens in their slow cookers without adding any liquid and they swear by it. If you choose to try it, I would brown the roast first and I would make sure to make a layer of vegetables, like half onions, on the bottom, so the roast doesn’t sit in its own juices. I hope that helps!
I made it in the crockpot today its delicious. I just followed the directions up to step 5, put celery and onion underneath, potatoes and carrots over the meat and added broth to cover. I let it cook for about 4 1/2 hours. So yummy!
Did you cook it on low or high?
then you made a pot roast out of a really nice rib roast
This was my 1st time cooking a roast in a cast iron pan, and it turned out perfect ! I had a 2lb top sirloin roast, no mushrooms and a bag of little frozen onions plus lots of spices. After browning it , I cooked in the cast iron pan in the oven for 1 hour. Hubby made his own homemade gravy. The meat was tender and very flavorful! This recipe is a keeper !! Thanks !!
My sister made this roast this past weekend for my mother & brother-in-laws birthday and I have to say O.M.G.!!! It was DELICIOUS!!! It was 3 lbs. and it fed 5 adults, 1 teenager and a 4 year old. Sister cooked per instructions. We served with roasted red potatoes, roasted asparagus and a blue cheese wedge salad as an appetizer. We had 2 small pieced of meat left, it was so delicious! Great recipe!! Will keep on file! Thank you so much :).
What size cast iron skillet did you use?
I use a 12″ skillet.
Hi Olivia – hoping to use a Dutch oven for this, but want to make sure it will
work! It’s definitely big enough to hold the roast, but wasn’t sure if it was result in some unintended consequences!
Also, is this covered or uncovered?
Hi Lauren,
while I haven’t tried making in a Dutch oven, I think it’d work just fine.
Also, I roast it uncovered.
Best, Olivia
I’m planning to serve 10 people. Any tips? I’m afraid of 1. size of roast. 2. timing and temp. 3. it won’t fit in my cast iron.
Hi Kristy, if you’re only serving the roast beef and no other meats/chicken, I would recommend calculating 1/2 pound of meat per person. So a 5 pound roast beef would suffice. If it doesn’t fit in your cast iron pan, a roasting pan or baking dish that is large enough will do! As for time and temp, if you don’t have a thermometer yet, I would invest in one. Is the best way to know when your roast is done. I would roast it until 135F and then let it rest until it reaches 145 (medium) or 125F (final temperature 135F)for medium rare. That should be anywhere between 1h 30 min to 2 hours, depending on your oven and the desired doneness. I hope this helps! :)
Most delicious meal I’ve ever made! I believe this is prime rib and not a beef roast though.
I found that an hour and a half in my oven was too long, but it was fantastic! I will cut down the cooking time next time. I like my roasts more medium that well done. Thanks for the awesome recipe!
Hi Shannon, I’m glad you liked it. Yes, ovens run different temperatures, so I always recommend investing in a thermometer and starting to check a little earlier. Here’s an inexpensive one that I own that gets the job done: http://amzn.to/2h7Dhjn. :) Best, Olivia
I found an hour amd a half was too long for my oven, but it was fantastic! I will cut down the cooking time next time. I like my roasts more medium than well done. Thanks for the awesome recipe!
What kind of stock do you use ?? Beef ?
Beef or chicken. Both work! Just make sure you get the low sodium kind so you can control it yourself! :)
Hi, Would this work with a standing rib roast?
Yes, it will. It will change the cooking time, so be aware of that and maybe invest in a meat thermometer so you can get it perfect! :)
This was delicious. I used a 4.5 pound bone in rib roast but it worked wonderfully. The garlic on top burned a bit but it was still good. I’ll make this recipe again in the future. My 4.5 pound roast took only 1 hour and 40 minutes.
Hi Kelli, I’m glad you enjoyed it! Maybe next time, if you notice the garlic is burning, tent the top with foil. :) I hope that helps!
Hi Olivia,
This looks AMAZING!
Wanted to make this for Christmas and was wondering whether it could be made using lamb instead of beef? Any thoughts would be greatly appreciated!
Hi Aara,
I can’t see why not! :) I’m not really a lamb person, but I think the garlic/rosemary rub works for everything, even chicken. Just be aware that the cooking time might change.
I am planning to make this with a bone-in rib eye roast for Christmas. Any tips or alterations recommended if using bone-in? Thank you!
Hi Karen, the only difference will be cooking time which will probably be longer. Just use a meat thermometer to cook to the perfect temperature and you’re all set!
Hey! I’m asking last minute but wondering if you cover the roast?! It looks like you don’t? Thanks!
Made this for Christmas dinner and it was DELICIOUS. So flavorful. Everyone loved it. Thank you!
Hi Kelsi,
I’m so glad everyone loved it! :) Thanks for taking the time to leave me some feedback. I really appreciate it!
Can I use a different pan to sear on the stove and one to put in the oven?
Hi Sara,
Yes, you can! :)
Best,
Olivia
What are the cherries and plums used for? Garnish? Also, noticed some people saying this is a prime rib. Is that correct?
Also, it looks like you used one type of mushroom. You mention a variety. What would you recommend?
Made this for Christmas dinner and it was amazing! It will be my go to Christmas Dinner. I’m actually making it again tonight for our family dinner!
My family loves this. We even managed a rare version with a shoulder roast. Always make extra mushrooms. The 14 yo boy was in tears when we surprised him with this for his birthday dinner. We are also using this for a friends wedding.
Can I use Beef Tenderloin roast or eye of the round at 3-5 lbs?
Hi James. Yes, you can use any other cuts but cooking time will be different! :) Beef tenderloin for example, cooks much faster. Just make sure you invest on a meat thermometer and you will take all the guessing out of the equation!
5-star recipe! Although I had to make some small changes to it, it turned out to be so delicious! Thank you!
Hi Olivia!!
I have never made a comment on a recipe before, but I had to with this recipe.
I made this for my boyfriend last night, and he actually looked like he had died and gone to heaven. Eyes closed, just taking it in.. the sauce and the mushrooms were amazing, and I’m not even a big mushroom fan. He said it was better than any restaurant, and thinks I’m the best cook on earth now.. I’m pretty sure he’s gonna propose soon. ;D
Thank you so much for the delicious recipe!!
Melissa
This is simply amazing. It is my husband’s new favorite meal. I usually do bone-in because they have a monthly sale on it at my local grocery store and I loosely tent mine with aluminum foil every time or the garlic WILL burn. Any garlic that falls in the pan will scorch so I take any fallen garlic out before making the mushrooms to avoid the bitter, burnt garlic flavor. Any of the garlic mixture that stays on the roast is just fantastic and makes the house smell “like a holiday”. Five star recipe all the way!
Do you have to tie the roast ? Can’t wait to try this recipe !
Hi Laura, you can tie it if you think your piece is not as round/even to make it more aesthetically pleasing. But it won’t affect flavor! :)
Can you use a chuck roast? Tried other cuts and they came out fabulous
Did you try this?
What sides would you recommend to serve at a dinner party with this dish?
Hi, This looks delish! What did you serve with the roast? Sides? Bread? Desserts? Appetizers? I need help, because I am not great at pairing foods or wines. I love that you suggested the wine! The couple I am having over are foodies, and the husband can cook like crazy. I’d like to impress and add to all our evening’s fun with a delish meal. Thanks!
Hi can this be made days ahead and frozen?
I made this over the weekend for a Friendsgiving celebration. I followed the directions exactly and it came out perfectly! I would definitely make it again. We paired this with Mac & Cheese, Green Bean Casserole and a tossed salad. We also had bread for dipping into the mushroom sauce.
I made this for my family Thanksgiving dinner. I followed your exact recipe right down to the iron skillet presentation. Definitely hit a home run with your recipe. I’ve received quite a lot of compliments. Thanks so much for sharing.
Hi there,
I made this once before and it was delicious. I going to do it again for a family dinner for 10 of us. I bought a 5lbs rib-eye roast and had the butcher cut the bones off which i will use to make the stock. The questions I have are that your recipe calls for 350 degrees but the video calls for 400. Which is it? And also, does the weight change cook times? I would imagine that like a turkey or pork shoulder it is based on a per pound amount of time. Would 20-22 minutes per pound work?
I made this recipe to test run it before Christmas and it was amazing!! My husband couldn’t stop raving about this roast. I have a large cast iron skillet. Do you think I could cook two three pound roasts in the same pan?
What would the internal temperature be if I wanted to cook this to medium, not medium rare?
145. So I would remove from the oven at 140, as the temperature keeps rising while the roast rests!
I made this last night for Christmas. Bought an 8 lbs rib eye roast for 12 people. Turned out perfectly!!! No left overs!! I cooked it for 3 hours on 350 degrees after searing. ( I asked for ribs out but there were ribs.) I will tent top next time to prevent garlic from burning. I coupled it with an orzo salad with lemon, feta, and pine nuts and a fresh green salad. Total winner!!
Fantastic recipe! I always thought I hated roast until I tried this recipe! Third time making this, that’s how good and easy it is!
I did a 3lb roast and it took 1:45 @ 350.
It was perfect. 3 of us almost finished it. Very, very good.
Highly recommend to folks that like meat!
Made this roast last night. Awesome with many compliments
Hi! Not sure if someone already asked this but what size cast iron skillet did you use to cook in? Thank you!!
Hi Aimee, I use a 15-inch cast iron. If you don’t have one that big, you can brown the meat in whatever large frying pan you have and then transfer the roast to a baking dish. :) I hope that helps! Best, Olivia
ACES!!! I made a few teeny modifications. Like way, way more butter and a touch of beef stock to the mushrooms whole being sauteed. I also There some carrots and onions in with the roast during its time in the oven. Absolutely lovely!
Hint fellow stay at home husbands…. if your going to use DRY Rosemary, use only 2 tablespoons or take the time to follow the recipe and buy fresh Rosemary when you getting the other needed ingredients. Reading the recipe carefully may also help. Please don’t ask me how I know this (my sweet-hearted and understanding wife). Oh, we also need a new meat thermometer. I gave a 5 star rating as I cannot imagine this would have been anything but scrumptious if i had not been the chef.
what do you serve with a wonderful masterpiece as this roast?
I love it with a rice pilaf and/or a potato side dish!